I just had to blog this dinner today as it was an absolute winner with the whole family last night. I was just going to make another roast chicken seeing as the first one was such a big success, but then Alex chimed in and thought that wasn’t such a good idea. He wanted chicken and rice.
‘You know mum, how about the yummy one with honey and soy sauce and the other stuff you use to make?’
Yep, I do know that one but I haven’t gone to the Asian grocer yet so no soy sauce (and yes you can buy soy sauce at the local store but it is that horrid black and extra salty soy that makes you suck in your sides every time you eat the stuff, I just need to zip down town to an Asian grocer now that holiday season has ended and the shops are open again). Actually while I’m here, I have never, ever heard of an Asian grocer going on holidays. This would have to be the first time I have tried to buy Asian supplies and read a sign on the door stating they are closed for holidays. When in Rome, I suppose!
For some reason, Alex’s question made me think of lemon chicken. This then made me think what else I could make in my teeny, tiny oven. For a meal that took about 10 minutes to throw together, and that was with me breaking down a whole chicken, it is one that everyone must try- Tarsh this is for you and all new mums with babies big and small!
Grab your roasting pan, preheat your oven to 200 degrees and slosh a bit of olive oil in the bottom of the dish. Get your chicken pieces (you can use anything, I used all parts of a whole chicken but seriously thighs, legs, wings, breast anything with the bone in otherwise the meat will dry out before the potatoes are cooked), season them with salt and pepper and toss them in your dish. Thickly slice enough potatoes that will keep your family/friends happy (my family loves potatoes so I usually do 2 medium ones each) and then toss in with chicken and coat well with the oil. Smash about 8 garlic cloves and toss in with chicken; grab one lemon and slice thinly leaving rind on. Add fresh rosemary then give it all a good toss through once more to lightly coat chicken and potatoes with oil (potatoes always cook better when tossed through some olive oil).
Spread it all out evenly in your baking/roasting dish and then add about a 1/3 of a cup of water and pop it in the oven and forget about it for the next 40 odd minutes. Actually it is really hard to forget about because it smells friggin’ awesome! The boys were watching Dr. Who and telling me the smell was driving them crazy and when can we eat already?? So I sat down and had a glass of wine then popped on a pot of beans and carrots in the last 5 minutes of cooking time to go with the chicken. When I poked my head in the window of the toaster…..I mean oven to see it browning up beautifully, I decided we were good to go!
Seriously, give it a whirl, it is such an easy, tasty dish and the potatoes with the lemon going through them are simply to die for (Max’s words).
PS Don’t forget to drizzle the lemon juices over the chicken and potatoes once you have served it!